So Glad This Cake Was Not For A Customer
Decorating By krzyzak Updated 26 Nov 2006 , 3:01am by RisqueBusiness
Last night i made for the first time fontant. it tasted good but i was having so much trouble with it not sure what went wrong. not sure if i did not put enough powder suger or put to much shorting in it. when i was working with it tonight it was oily and would keep taring on me. i got so frustaded with it and thought to my self your not working out the way i want i will see how ugly i can make it. about the only thing that some what came out was the baby dragon i made last night out of wilton's fontant.
the recipe i used for the fontant was
1 cup corn surp
1 cup shorting
1/2 salt
1 tsp vanill
1 tsp butternut extract
2 lbs power suger
if any one has any suggestion for me please let me know trying to get this right sence my DH informed my I might have 2 wedding cakes in jun and july and want to get this right befor hand.
I'm new at this but that recipe looks more like a recipe for rolled buttercream than fondant. Rolled buttercream is supposed to be harder to work with and tear more easily.
MMF, besides being quite tasty, is easier to work with.
your cake looks fine from here and the dragon is really sweet.
technically, what you made is not true fondant. your recipe is for rolled buttercream - a subsitute that's used in place of fondant, but none-the-less a very difficult product to work with without practice and experience.
true fondant is made with glycerine, glucose and gelatin - these being the ingredients that bind and make the fondant firm and pliable.
go to recipe box for fondant recipe or research on the internet.
good luck!
Thank you I will have to give the MMF a try. Is there a recipe for the MMF any one recommends. i see there is a few in the recipe box.
For the dragon my DH came home wail I was making it and now he wants to give it a try. I knew one day he would want to try something that will have to do with cakes beside sneaking into the kitchen and eating the icing lol
sirius
what is the diffrence between and corn surp. If you read the ingredients on the wilton it say corn surp.
Glucose IS corn syrup but it has less "water" in it. I use glucose when I make hard candy lollipops in humid weather
thank you just wondering what the diffrents is and if it was worth buying or not
it all depends, glucose is expensive..you may have to adjust the corn syrup up or down depending on what you're using it for.
HTH
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